Strong Wheat

one of several varieties of soft wheat having hyaline grain and containing a high percentage of tough elastic gluten. The bread-baking qualities of other varieties are increased by adding strong wheat. As of 1974, the best strong wheat varieties of spring wheat in the USSR were Saratovskaia 29, Saratovskaia 36, Saratovskaia 48, and Saratovskaia 210; these varieties occupied more than 60 percent of the area planted with spring wheat. Among winter wheats, the most common strong wheat varieties are Bezostaia 1, Mironovskaia 808, Avrora, Kavkaz, and Mironovskaia Iubeleinaia; more than 70 percent of the land planted with winter wheat is occupied by these strong wheat varieties.